I didn’t have quite enough leftover soup for this recipeto fill a 9×13 pan, so I added more organic broth from the store to my homemade stock already in the soup. Then just taste-test as you add sea salt & pepper, along with other seasonings such as garlic or whatever you’d like, until you get the taste just right. I also added some frozen organic corn and peas because I love that in pot pie, and my family eats those well.
Thicken your soup by adding very cold water to your thickener and whisk well until you have a smooth, semi-thick pasty consistency. Slowly pour into boiling soup while stirring. I've heard that the key to avoiding lumps is to have your thickening very cold and your soup very hot. Sometimes this works for me, sometimes it doesn’t – do you have any more tips for avoiding lumps in your gravy or thickened sauces? If there are lumps, just strain them out.